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Chilled Pomegranate Champagne Sauce

32 oz.

10 minutes

David Katz, Consulting Chef

    • 2 cups champagne
    • 2 cups The Perfect Purée Pomegranate Concentrate, thawed
    • 2 cups water
    • 1 cup sugar
Method:
1. Combine champagne, water and sugar in a saucepan and bring to a boil. Boil long enough to burn off the alcohol and dissolve sugar completely. Transfer to a bowl and cool.
2. Whisk in Pomegranate Concentrate and chill until use.
Serving Suggestion:
Ladle enough broth to cover the bottom of a chilled soup bowl, fan out a sliced poached apple in the center and top with a small round scoop of vanilla or ginger ice cream. Garnish with a chiffonade of fresh mint.
Flavor Twists:
Serve with Pomegranate Poached Apples.